Steak Potato and Egg Hash

If you’re craving a hearty, satisfying breakfast or brunch, this Steak Potato and Egg Hash is the perfect dish! Juicy steak, crispy potatoes, and golden eggs come together in a single skillet for a meal that’s both comforting and packed with flavor.

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Why You’ll Love This Recipe
One-Pan Wonder – Everything cooks in one skillet, making cleanup a breeze.
Protein-Packed – Steak and eggs deliver a powerful and delicious protein boost.
Customizable – Add your favorite veggies or adjust the seasoning to suit your taste.
Perfect Anytime – Enjoy it for breakfast, brunch, or even a quick dinner.
Crowd-Pleaser – Great for feeding a family or a hungry group of friends.

Ingredients You’ll Need

For the Steak and Potatoes:

• 1 lb beef sirloin steak (cut into bite-sized cubes)
• 2 cups baby potatoes (quartered)
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tbsp fresh rosemary (chopped)
• 1 tbsp butter

For the Eggs:

• 4 large eggs
• 1 tbsp olive oil or butter

Optional Add-ins and Garnishes:

• ½ cup bell peppers (diced)
• ½ cup onions (diced)
• ¼ cup fresh parsley (chopped)
• Hot sauce or salsa for serving

Tools You’ll Need

• Large cast iron skillet or heavy-bottomed pan
• Sharp knife and cutting board
• Spatula or wooden spoon
• Small bowl for seasoning mix

Step-by-Step Instructions

Step 1: Season the Steak
Place the cubed steak in a bowl.
Sprinkle with salt, pepper, paprika, garlic powder, and onion powder.
Toss to coat evenly and set aside to marinate while preparing the potatoes.

Step 2: Cook the Potatoes
Heat 2 tbsp olive oil in a large skillet over medium heat.
Add the quartered baby potatoes in a single layer.
Season with a pinch of salt and rosemary.
Cook for 10-12 minutes, stirring occasionally, until golden brown and crispy on the outside and tender inside.
Remove potatoes from the skillet and set aside.

Step 3: Sear the Steak
In the same skillet, add 1 tbsp butter over medium-high heat.
Add the seasoned steak pieces in a single layer.
Sear for 2-3 minutes without stirring, then flip and cook for another 2 minutes until nicely browned but still juicy.
Remove from the skillet and set aside with the potatoes.

Step 4: Cook the Veggies (Optional)
If adding bell peppers and onions, toss them into the skillet.
Sauté for 3-4 minutes until softened and slightly caramelized.

Step 5: Combine Steak, Potatoes, and Veggies
Return the cooked potatoes and steak to the skillet.
Toss everything together gently.
Adjust seasoning if needed by adding more salt, pepper, or rosemary.
Keep the hash warm over low heat while you cook the eggs.

Step 6: Fry the Eggs
In a separate small pan, heat 1 tbsp olive oil or butter over medium heat.
Crack the eggs one at a time into the pan.
Cook sunny-side up, or flip for over-easy eggs depending on your preference.
Season lightly with salt and pepper.

Step 7: Assemble and Serve
Spoon the steak and potato hash onto plates.
Top each serving with a freshly cooked egg.
Garnish with chopped parsley and a dash of hot sauce or salsa if desired.
Serve immediately while hot and enjoy!

Tips for the Best Steak Potato and Egg Hash
Use a Hot Skillet – A hot pan ensures crispy potatoes and perfectly seared steak.
Don’t Overcrowd – Cook steak in batches if necessary to avoid steaming instead of searing.
Rest the Steak – Let the steak rest for a few minutes before cutting to keep it juicy.
Customize It – Add mushrooms, spinach, or your favorite veggies to make it your own.
Perfect Eggs – Cook eggs just how you like them – sunny-side up, over-easy, or even scrambled.

Serving Suggestions
Fresh Fruit Salad – A light and refreshing side to balance the richness.
Avocado Slices – Creamy avocado pairs wonderfully with steak and eggs.
Buttered Toast or English Muffins – Perfect for soaking up those runny yolks.
Fresh Juice or Coffee – Complete the breakfast or brunch experience.

How to Store & Reheat

Storing:
Refrigerate: Store leftover hash (without the eggs) in an airtight container for up to 3 days.
Separate Eggs: Store cooked eggs separately to maintain texture when reheating.

Reheating:
Stovetop: Reheat hash in a skillet over medium heat until warmed through.
Microwave: Reheat on medium power for 1-2 minutes, stirring halfway through.
Eggs: Fry a fresh egg for the best results or gently reheat in the microwave.

Frequently Asked Questions

1. Can I use a different cut of steak?
   Yes! Flank steak, ribeye, or even leftover roast beef works great.
2. What potatoes are best for this recipe?
   Baby potatoes, Yukon gold, or red potatoes are ideal because they hold their shape well.
3. Can I make it ahead of time?
   You can prep the potatoes and steak the night before and quickly cook everything in the morning.
4. How can I make it spicier?
   Add diced jalapeños to the hash or sprinkle with crushed red pepper flakes.
5. Is this gluten-free?
   Yes, this dish is naturally gluten-free. Just check any seasoning blends you use.

Final Thoughts
This Steak Potato and Egg Hash is a total winner for any meal of the day! Juicy bites of steak, crispy potatoes, and perfectly cooked eggs create an irresistible combination that’s sure to satisfy. It’s easy enough for a lazy weekend brunch but special enough to impress guests.

Try it out and let me know how it turns out! Don’t forget to leave a review below and share your beautiful hash creations on Pinterest or Instagram.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 420 | Protein: 28g | Carbohydrates: 18g | Fat: 28g | Fiber: 2g | Sodium: 520mg

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